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Tortilla Soup with Jalapeño Cashew-Queso

WYGYP
  • 50 minutes
  • Serves 4

INGREDIENTS

!Tortilla Soup

6

corn tortillas

5 cups

+ 2 Tablespoons veggie broth, divided

1

large onion, chopped

3

large garlic cloves, chopped

1

(15 ounce) can diced tomatoes

3/4 tsp

cumin

1 tsp

chili powder

1/2 tsp

fresh ground pepper, or to taste

1/4 tsp

paprika

1 tsp

salt, or to taste

1/4 cup

organic brown rice

2

(15 ounce) cans black beans, drained and rinsed

1 cup

organic corn, frozen

2 handfuls

fresh spinach, optional

!Spicy Cashew-Queso

3/4 cup

raw cashews, soaked

1/2 cup

water

1 tbsp

lemon juice

1 tbsp

nutritional yeast

1/2 tsp

sea salt

1

small Jalapeño or 1/2 a large*

!Topping

Tortilla strips

Jalapeño cashew-queso

Fresh avocado

Cilantro

Fresh lime juice